I think its been about 3 years since I legitimately deep fried something- it always seems like a waste of oil for artery clogging, unhealthy food. However, sometimes you dream up something that just needs the extra effort of deep frying. These darling little corn fritters were worth it, clogged arteries and all.
Here is the remoulade. You can find piment d’espelette online or in specialty food stores. If you can’t find it you can use regular old cayenne pepper.
You’ll want to give the onions, corn and zucchini a little head start in a skillet.
Flour and cornbread mix with the milk and egg – this is what will keep it all together.
Nearly ready to go. You’ll want to chill the mixture before frying. I always cheat and put it in the freezer which works out perfectly in terms to timing with the oil coming up to temperature.
I can’t stress the importance of having a candy/oil thermometer; I think I got mine for less than $10. It helps you keep the temperature steady when making candy or frying. When I add the cold mixture into the oil, I’ll always crank up the heat slightly to compensate for how the mixture decreases the temperature. It’s important to drain on a paper towel and salt generously immediately.
Isn’t this the prettiest thing ever?!
This is how I served them, on a wood section with my remoulade in a Spanish Cazuela.
I hope you get to enjoy this very soon.
- Corn Fritters
- 2 tablespoons olive oil
- 1 cup zucchini, grated and packed
- ½ cup corn kernels
- ½ cup finely chopped onion
- 2 garlic cloves, minced
- 2 teaspoons thyme, chopped
- 2 teaspoons cilantro, chopped
- ¾ cup flour
- ½ cup corn muffin mix
- 2 tablespoons sugar
- ½ cup milk
- 1 egg, whisked
- salt & pepper, to taste
- Piment D’Espelette Remoulade
- ½ cup mayonnaise
- 2 tablespoons coarse grained mustard
- 2 tablespoons drained prepared horseradish
- 2 tablespoons chopped scallions
- 1 tablespoon Worcestershire sauce
- 1 garlic clove, minced
- ½ teaspoon Spanish paprika
- ½ teaspoon of Piment D’Espelette
- ½ teaspoon lemon juice
- salt & pepper, to taste
- Vegetable Oil for frying
- In a large skillet, heat olive oil and add zucchini, corn, onion, and thyme and sauté until vegetables are slightly softened about 5 minutes. Mix in cilantro and let come to room temperature In a large bowl, whisk flour, corn muffin mix, sugar, and salt. Whisk milk and egg into dry ingredients. Fold in zucchini mixture until just blended. Chill for 30 minutes.
- Pour oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of the pot. Heat oil over medium heat to 325°. Working in batches, spoon batter into oil using a small cookie scoop. Turn once until golden brown, Using a slotted spoon or spider, transfer fritters to paper towels to drain. Sprinkle with sea salt and serve immediately.